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Dinner Tonight

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Timothy:
Took and 8-10 oz piece of Whitetail backstrap marinated in a rub of olive oil and a host of spices, a quick pan sear and roasted @ 425 for 10-13 minutes until barely 125° (medium rare).  Let rest for five or so...

Coupled that with a toss salad and roasted red potatos with olive oil, rosemary, salt and pepper.

Damn fine vittles....

Big Frank:
It sounds good. All I had was mini tacos.

Timothy:
Mine was harvested on November 11 and fresh but if you don't hunt or can't find the time, visit Blackwing.com.  They have venison, ostrich, elk, boar, etc.. mail order and it's quite good!  Can get pricey but it's not something you're eating every day.

https://www.blackwing.com/product_shop.php?pcnm=venison

TAB:
I hate you guys.  its been 4 years since I've been able to go hunting.  and I have some of the best elk hunting less than an hour away from me.   :(

Timothy:
I didn't bag this deer.  My SIL has two bucks in the freezer this season!  I get all the pleasure of eating the venison without all the BS of killing, cleaning and butchering!

After all he is sleeping with my only daughter!!!!!!!

;)

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